Description
These mini lemon cakes with lavender glaze are sweet, bright, and fancy enough for any occasion while being easy to make.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream or plain yogurt
- 2 tbsp lemon zest (about 2 lemons)
- 1/3 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar (for glaze)
- 2–3 tsp dried culinary lavender, finely crushed (for glaze)
- 3–4 tbsp lemon juice (for glaze)
- A splash of milk (for glaze, if needed)
Instructions
- Preheat your oven to 350°F (175°C) and grease the mini muffin tin or use paper liners.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
- In another bowl, cream the butter and sugar together until fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract.
- Alternate adding the flour mixture and sour cream, starting and ending with the flour. Mix until just combined.
- Spoon the batter into the mini tins, filling each about 3/4 full.
- Bake for 12–15 minutes or until a toothpick comes out clean.
- Let the cakes cool in the tin for 5 minutes, then move them to a wire rack.
- For the lavender glaze, crush the dried lavender and whisk together the powdered sugar and lemon juice until smooth. Stir in the crushed lavender and let it steep before using.
- Drizzle or dip the cakes in the glaze and serve.
Notes
Store glazed cakes in an airtight container for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze unglazed cakes for later glazing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg